Cabbage-and-ham mac ‘n cheese

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This caramelised cabbage is the gift that keeps on giving, and it’s spectacular with any kind of cheese. I’ve spooned heaps of it onto pizza with blue cheese, but it absolutely belongs in this mac ‘n cheese. Pile it onto a baked potato, too.” – Khanya Mzongwana

Ingredients

4 T extra virgin olive oil
2 baby cabbages, thinly sliced (or 1⁄4 large cabbage, sliced)
100 g butter
4 T brown sugar
a few sprigs thyme
sea salt and freshly ground black pepper, to taste
50 g butter
2 T flour
3 cups milk
100 g Cheddar, grated
200 g mozzarella, grated
50 g Woolworths hard cheese, finely grated, plus extra for serving
300 g macaroni or penne
200 g gypsy ham

Cooking Instructions

1. Heat2Toliveoilinapan.Sautéthe cabbage in the oil over a medium heat, stirring occasionally, until softened and starting to caramelise, about 10 minutes.

2. Stir in the butter and sugar and sauté until the sugar has dissolved. Add the thyme, then season, stirring again. Set aside until ready to use.

3. Melt the butter in a saucepan. Once the butter has started to bubble, add the flour, stirring continuously. Once the flour is fully incorporated into the butter, gradually whisk in the milk. Continue whisking until the sauce begins to thicken. Once the sauce coats the back of a wooden spoon, stir in the cheese and allow to melt. Season to taste.

4. Cook the pasta in boiling salted water for 8–10 minutes, or until al dente, stirring occasionally. Drain and return to the saucepan. Stir in the cheese sauce.

5. Preheat the oven to 200°C. Pour the pasta into an ovenproof dish, then spoon over the cabbage. Stuff rosettes of ham into
the cabbage. Top with the remaining hard cheese. Bake for 10 minutes, or until the cheese is bubbling and golden. Serve hot.

Cook's note: Prepare extra caramelised cabbage to serve with almost anything: a side for roasts, a topping for burgers, sandwiches and toast – it’ll keep for up to a week in a jar in the fridge.

Find more cabbage recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Thalia Pillay